1 cara cara orange (substitute with a navel orange, grapefruit, or lemon)
1 red onion
1 fennel bulb
1 tablespoon grainy mustard
1 tablespoon honey
Juice of one lemon
3 sprigs fresh lemon thyme
1 garlic clove, minced on a microplane
2 teaspoons kosher salt
1 teaspoon fresh black pepper
Pinch of red chile flakes
8 bone-in chicken thighs, with drumsticks attached
1 lb fingerling potatoes
1/2 teaspoon kosher salt
Olive oil for drizzling
1/4 cup pitted small green olives
1/4 cup pitted small black olives
1/2 teaspoon sugar
Zest the orange and set the zest aside.
Cut the onion in half. Slice off the stem end. Trim the root end. Cut into ¼ inch wedges. Trim the fronds from the fennel bulb and reserve for garnish. Cut the fennel bulb in half. Trim the root end. Cut into ¼ inch wedges.
Mix together the honey, mustard, lemon juice, thyme, garlic, salt, pepper, red pepper flakes, and zest. Rub the chicken thighs with the spice mixture. Put the thighs in a bowl with the onion, and the fennel. Let everything marinate in the fridge for an hour.
Use your center rack and preheat your oven to 230 degrees C.
Slice the fingerling potatoes lengthwise. Toss them in a bowl with 1 tablespoon of olive oil and a ½ teaspoon of salt. Arrange the potatoes face down on a sheet pan.
Drain the chicken, onion, and fennel. Arrange the onion and fennel on the sheet pan over the potatoes. Layer the chicken thighs on top. Cook for about 30 minutes, or until the chicken has reached 155 degrees.
While the chicken cooks, trim the peel of the orange by slicing off both ends. Stand the orange up on the cut end and slice the peel off. Make sure to get the white stuff. It’s called the pith and it’s as tasty as it sounds. Slice the orange into ¼ inch thick rounds. Arrange the rounds on a small sheet pan and sprinkle with sugar.
Once the chicken has reached 155 degrees, turn the broiler on and broil the chicken for a few minutes more, until the skin gets golden and the temperature reads 160 degrees. Transfer the chicken to a platter and top the veggies with the olives, to warm the olives up. If veggies and potatoes need to be browned further, broil them for a few minutes more. While the chicken rests, broil the orange slices for 3 minutes until caramelized.
Arrange chicken and veggies on a platter topped with orange slices and garnished with fennel fronds.